Preparation

Mix together the flour, butter and chopped pecans, reserving a few tablespoons of the pecans for garnish.

Spray a 9 x 13 baking dish with non-stick cooking spray and press the flour mixture for the first layer into the bottom of the pan. Bake for 15-20 minutes and set aside to cool completely.

Mix together the cream cheese and powdered sugar until mixed well and creamy. Fold in one cup of Cool Whip and stir to mix well. Spread this over the cooled crust gently. You don't want to disturb the crust.

Mix the two boxes of pudding mix, the milk and the vanilla. Whisk until thick and then stir in 1/2 cup of Cool Whip and mix well. Spread the pudding mixture over the cream cheese mixture.

Spread the remaining Cool Whip over the pudding layer and sprinkle with reserved pecans. Cover and refrigerate for an hour or so to set before serving.

Notes

Don't melt the butter, just set it out to soften a bit before making this dessert. You could set both the butter and the cream cheese out.